Swiss Cheese Mashed Potatoes
Published August 19th 2011 Updated March 3rd, 2024
If variety is the spice of life, these cheese infused Swiss Cheese Mashed Potatoes will add pizzazz to your side dish menu.
Easy Swiss Cheese Mashed Potatoes Recipe
These potatoes are so simple to prepare and they go with so many dishes that we love in the South. Simple doesn’t have to mean boring, though. In this recipe, I used Laughing Cow Swiss Cheese wedges to add a creaminess that you won’t get if you mash the potatoes alone. The flavor of the Swiss cheese is subtle but the creamy texture makes these mashed potatoes unforgettable. How to make simple Swiss Cheese Mashed Potatoes: (Scroll down for full printable recipe.)
- Potatoes- Place potato chunks into a large pot and cover with cold water. Add 1 tsp salt the water.
- Cook Potatoes- Bring the potatoes to a boil, then lower to medium high cooking until fork tender. Drain well and then return to pot.
- Swiss Cheese Wedges – Unwrap cheese wedges. Add to the hot potatoes along with the sour cream, butter and reserved salt. Add black pepper, if desired.
- Whip – Using an electric mixer whip the ingredients together, slowly adding warm milk. Continue to whip until the potatoes are smooth and creamy. Add slowly until they reach your desired consistency.
- Shredded Swiss Cheese – Add shredded Swiss mixing in by hand.
- Serve hot with a pat of butter and a sprinkle of reserved shredded Swiss cheese and parsley on top.
How to Make the BEST Swiss Cheese Mashed Potatoes Recipe
Initially, I began adding those little Laughing Cow cheese wedges to mashed potatoes to introduce new subtle flavors to my tiny eaters. Now that my children are older, I still use cheese wedges from time to time for the creamy texture it lends to the potatoes.
- Ingredients you’ll need to make homemade Swiss Cheese Mashed Potatoes: Medium russet potatoes, salt, spreadable Swiss cheese i.e. Laughing Cow, sour cream, salted butter, warm milk or half and half, shredded Swiss cheese and fresh parsley for garnishing.
- Kitchen tools you’ll need: Large pot, vegetable peeler, sharp knife and cutting board, hand mixer and measuring cups and spoons.
- I use russet potatoes for this recipe, but you can certainly adapt using white potatoes or golden potatoes if that’s your preference.
- These potatoes can be made in advance and chilled. You can reheat on the stovetop or in the oven in a baking dish at 350°F for 30-40 minutes until heated through.
- When baking to reheat, dot the top with butter for extra flavor and sprinkle shredded Swiss on top so it can melt.
- You could adapt this recipe using other flavors of cheese as well.
- Store Swiss Cheese Mashed Potatoes in an airtight container in the refrigerator for up to 3 days.
More Easy Potato Recipes to Make
- Twice Baked Potatoes are a delicious option for make ahead side dishes.
- Cheesy Potato Pancakes can be served at any meal.
- Use leftover mashed potatoes to make these crispy Loaded Potato Cakes.
- Crispy Baked Potato Wedges are the perfect side dish for steak, chicken, burgers, sandwiches and more.
- Free up oven space with these Slow Cooker Loaded Mashed Potatoes.
- Grilled Garlic Rosemary Smashed Potatoes are simply scrumptious.
- Add these Au Gratin Potatoes to your holiday menu.
- Gooey Green Chile Queso Potatoes.
- Swiss Cheese Dip from An Affair from the Heart.
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Helpful Kitchen Items:
Swiss Cheese Mashed Potatoes
Ingredients
- 8 medium medium russet potatoes peeled 1-inch cubes
- 2 tsp salt divided use
- 6 wedges spreadable Swiss cheese i.e. Laughing Cow
- 1/2 cup sour cream
- 4 Tbsp salted butter
- 1/2-3/4 cup warm milk or half and half
- 1 cup shredded Swiss cheese divided use
- fresh parsley for garnishing optional
Instructions
- Place potato chunks into a large pot and cover with cold water. Add 1 tsp salt the water. Bring the potatoes to a boil, then lower to medium high cooking for 10-12 minutes or until fork tender. Drain well and then return to pot.
- Unwrap cheese wedges. Add to the hot potatoes along with the sour cream, butter and reserved 1 tsp salt. adjust to taste, adding black pepper, if desired.
- Using an electric mixer whip the ingredients together, slowly adding warm milk. Continue to whip until the potatoes are smooth and creamy. Add slowly until they reach your desired consistency.
- Taste and adjust salt to your taste. Add 3/4 cup shredded Swiss mixing in by hand.
- Serve hot with a pat of butter and a sprinkle of reserved shredded Swiss cheese and parsley on top.